Tag Archives: Red Wine

Sella & Mosca Italian Wine | Cannonau di Sardegna Riserva DOC & La Cala Vermentino di Sardegna DOC


We are delighted to highlight a couple of Italian wines from the island of Sardinia we’ve enjoyed for years… Sella & Mosca Cannonau and La Cala Vermentino.

In addition to being delicious, the crowd friendly Sella & Mosca Cannonau and Vermentino wines are also very wallet friendly, both clocking in at under $15 a bottle.



The next time you need an easy drinking bottle of wine but want something different, snag a bottle of Sella & Mosca Cannonau and/or La Cala Vermentino and wash your palate to the Mediterranean.

  • Sella & Mosca | Cannonau di Sardegna Riserva DOC | Red | 14% ABV | $13.99/750ml
  • Sella & Mosca | La Cala | Vermentino di Sardegna DOC | White | $13% ABV $10.99/750ml


(Italian images above, and descriptors below, courtesy of sellaemosca.com)


Cannonau di Sardegna Riserva DOC –

Cannonau grapes are the very symbol of Sardinia and grow well on the Sella&Mosca estate, where the vineyards are exposed to the north-easterly winds. It is a proud, generous wine, which matures during ageing in centuries-old oak barrels, developing a complex, elegant nose. The warm, dry palate is nicely balanced with slight hints of plums and oak. It goes well with all red meat dishes and is excellent with game.

  • VARIETY: Cannonau, Sardinia‘s best-known red variety, as proud and wild as inland Sardinians themselves. The grape is known in France as Grenache and in Spain as Alicante.
  • PRODUCTION AREA: The Cannonau vine thrives both on the warm, sandy soils of the Sardinian coastline and on the harsh, rocky terrain of the island’s mountainous interior. At Sella&Mosca, Cannonau is grown in the southeastern part of the estate, where it is exposed to the Grecale wind.
  • HARVEST PERIOD: The grapes are picked in late autumn when the berries are just starting to dry.
  • WINEMAKING: The crushed and destemmed grapes are given lowtemperature skin contact for at least three days, allowing the extraction of colour compounds and tannins that will enable the wine to age unhurriedly in time-hallowed oak casks. Temperature-controlled fermentation at 25-28°C takes about 12 days.
  • APPEARANCE: The initial ruby red gradually shades into warmer, less intense shades as the wine ages.
  • NOSE: The faintly tousled woodland fragrances of the wine’s first year mature with ageing into a complex, elegant bouquet proffering distinct whiffs of violets that fuse well with the tertiary notes of spiciness contributed by cask conditioning.
  • PALATE: Warm, dried and beautifully poised, with a restrained background note of plums and an aristocratic hint of oak.
  • AGEING: For two years in traditional casks of Slavonian oak stored in temperature-controlled cellars with no direct sources of light. A further period of bottle ageing completes the wine‘s maturation process.
  • FOOD MATCHINGS: Beautifully complements any red meat dish and makes a perfect partner for game.


Vermentino di Sardegna DOC –

Vermentino, which has acclimatised well throughout Sardinia, is grown in the north-eastern corner of the Sella&Mosca estate, on ancient alluvial soil. Its very concentrated nose shows great complexity that focuses on the variety’s aromatic typicity. The palate has firm structure, with taut flickers of marine salinity backed by fruity notes in the soft finish. The “offspring” of the north-westerly wind, it has a natural vocation as an accompaniment to seafood.

  • VARIETY: A Mediterranean variety, probably from Spain, known in the south of France as Malvoisie Gros Grain. Vermentino spread along the coasts of the northern Tyrrhenian Sea and subsequently established itself in Sardinia.
  • PRODUCTION AREA: Alghero, Tenute Sella&Mosca, vineyards in the north-east quadrant on long-established alluvial soil.
  • HARVEST PERIOD: First and second ten days of September.
  • WINEMAKING: The crushed and destemmed grapes undergo brief low-temperature skin contact. The must obtained by light pressing is clarified and then fermented at strictly controlled low temperatures.
  • APPEARANCE: Very pale straw with persistent lemony-green highlights.
  • NOSE: Very intense, steadily unfolding all the complex aromatics characteristic of the variety. Careful analysis of the sensory perceptions reveals evidence of the Mediterranean growing environment and scrupulous fermentation.
  • PALATE: Notes of sea salt vein the structure, enhancing fruit, apparent on entry, that lingers on the soft, leisurely finish.
  • FOOD MATCHINGS: A “child of the Maestrale wind”, La Cala is at its inimitable best in the company of seafood of all kinds on very special occasions.


Sinister Hand | Owen Roe Wine


Sinister Hand | 2015 | $26.99 | 90 Points


Fall is here, sounding the alert in craniums for people to start drinking full-bodied red vino (although, I drink hearty reds all year).

The Sinister Hand from our friends at Owen Roe becomes increasingly popular as the leaves turn – a perfect transitional wine to ease you from summer to autumn.  The soft tannins and bright raspberry notes of Grenache says summer is still kinda here but fleeting, while the richness of Syrah starts to prepare your palate for robust wine, harvest meals, and evenings around the fire.

Help yourself to the bounty of our Owen Roe wine harvest while you can, like many other seasonal consumables, once Sinister Hand is gone, it won’t be back until next year.

– Jason Wine & Beer Mgr.


From www.owenroe.com:

Sinister Hand 2015

This generous fusion of Grenache, Syrah, Mourvedre, and Cinsaut is easily approachable while displaying undeniable complexity.  The Grenache portion of the blend contributes cranberry and raspberry candied fruit notes, while the Syrah fragment delivers darker fruits and savoury characteristics.  Mourvedre enhances the structure and richness of the body and provides delicate aromas of violets.  Our partially carbonic macerated Cinsaut brings liveliness and tropical fruit flavors to the blend.


Long ago, during the 17th century, the O’Neills and O’Reillys were two revolutionary Irish families. They formed a rowing competition to reserve rights to some highly regarded land.  The two rowing teams agreed that the first to touch the land, after rowing across the lake, would become ruler of the land. O’Neill’s boat was falling behind so a member of the crew grabbed his own sword, cut off his hand and threw it ashore, winning the title to rule the land. This land still remains in the family.


  • 44% Grenache, 27% Syrah, 16% Mourvedre, 13% Cinsaut
  • Aged 10 months in 30% new French oak barrels and 70% neutral

Stephen Tanzer | 90 Points

This lively, perfumed Washington State blend of southern French varieties of fers musky scents of candied red berries, wild herbs, violet and cedar. It’s juicy, savory and persistent, with compelling spicy/herbal lift to its dark cherry flavor. Some fruit from cool Columbia Gorge adds verve.   – Stephen Tanzer


La Garagista Wine | Vermont Rouge | Loups Garoux


We are delighted to announce the delivery and release of La garagista Loups~Garoux vin.

If you have yet to dive into the delicious world of esoteric wines La garagista hand crafts, now is your chance.  Deirdre and Caleb are winning hearts and palates over around the world with the small batch wines made in Barnard, VT.

Enjoy the vin whilst you are able in addition to pictures from a trip I made to ‘le garage’ earlier this year!  – Jason, Wine & Beer Mgr.

la-garagista-red-wine la-garagista
















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We are delighted to announce the delivery and release of La garagista Loups~Garoux vin.

If you have yet to dive into the delicious world of esoteric wines La garagista hand crafts, now is your chance.  Deirdre and Caleb are winning hearts and palates over around the world with the small batch wines made in Barnard, VT.

La garagista Loups~Garoux Vermont Rouge
2015 | 12% ABV | $33.99

*** Because of the limited availability of this wine, it is limited to 1 bottle per person, per day ***


From the bottle:

La garagista: n. one who makes wine in a garage; one who works in a garage; one who uses all parts of a garage.


Vermont Rouge = Red Wine

Loups~Garoux is the French name for mythical wolf creatures that are not cursed, but blessed.  One is born a Loup-Garou and can turn at will. They are elegant, dark wolves to behold and remind us of other mythical creatures like those in the legends of the Black Wolves of the Chateauguay, the wild alpine terrain that defines our homefarm and vineyard landscapes.  Loups~Garoux speak of the woodland and are mercurial in nature.  Hand-harvested and unfiltered, this red wine hails from our alpine vineyard in Vermont on the edge of a lake, grown among wild purple aster and white fleabane.

– Deirdre Heekin & Caleb Barber


Questo vino e vivo! ~ This wine is alive!

Chateau de Brondeau | Bordeaux Supérieur 2012

chateau-de-brondeau copy

Chateau de Brondeau – Bordeaux Supérieur 2012 | Vin extraordinaire for $19.99


For more than a century, Château de Brondeau belonged to the Audy family, and Marie-Claude Audy, wife of Bordeaux wine merchant Dominique Méneret, inherited the estate in 2001. In 2011, the property was sold to Mr. Francis Vuile, a former AOC Cognac producer. Sitting on the banks of the Dordogne River, the estate is nestled in a jewel box of groves that seem to watch over the 32 acres (13 hectares) of vines.

The vineyard is in close proximity to the production facilities and the home. The site is densely planted – 2,400 vines/acre, or 6,000 vines/ha – on alluvial soils, with 80% Merlot and 20% Cabernet Franc. The vineyard is trained traditionally with selective grassing over to retain the richness of the terroir.

Winemaking Philosophy:

The grapes are sorted before transfer into cement vats adapted to the size of individual vineyard parcels, all equipped with an effective temperature control system. During fermentation, the cellar master performs several small daily pump-overs, and macerations do not exceed 20 days. When the wine is run off, multiple tastings enable the isolation of several separate lots. The wine is aged for approximately 15 months in vat using French oak staves. This preserves the freshness of its fruit and does not allow wood notes to overpower the wine. Blending takes place several months before bottling, which generally happens more or less in early spring, depending on the vintage, after fining and a light filtering.

Wine Description:

Château de Brondeau hugs the Dordogne river, nestled in a jewel box of groves overlooking 22  rolling acres of estate vineyards. The Château de Brondeau Bordeaux displays consistent quality  year after year; a wine that offers characteristic freshness, silkiness and balance.  Manually harvested and fermented in cement tanks, this Bordeaux requires 12 months of aging before bottling. The wonderful presentation and attractive price make this an excellent value for any lover of Bordeaux.

Tasting Notes:

Deep ruby in color, the Château de Brondeau Bordeaux is clear and fresh with a dense, expressive nose. Round and fleshy on the palate with flavors of fresh red fruit and chocolate, it offers excellent balance with a long, lasting finish.

Analytical Data:

  • Vineyard name:   Château de Brondeau
  • Vineyard size:  23 acres
  • Soil composition:  Clay, Silt, Sand, and Gravel
  • Elevation:  8 feet
  • Vines/acre:  2,400
  • Yield/acre:  0.2 tons
  • Harvest time:  Early October
  • Bottles produced of this wine:  48,000
  • Varietal composition:  100% Merlot
  • Fermentation container:  concrete
  • Maceration technique:  Pumpovers
  • Length of maceration:  21 days days
  • Malolactic fermentation:  Yes
  • Type of aging container:  Cement vats
  • Length of aging before bottling:  12 months
  • Alcohol:  14.5 %
  • Residual sugar:  0.4 g/L
  • Acidity:  3.5 g/L
  • Dry extract:   19.0 g/L

Mas Carlot | Les Enfants Terribles | 2012 | Nimes


Mas Carlot | Les Enfants Terribles | 2012 | $16.99

I don’t shy away from big, luscious wines during the summer, I enjoy full bodied wines all year.  The Mas Carlot 2012 is becoming one of my ‘go-to’ wines because of it’s superb lushness for under $20.


I usually drink this satisfying wine from Nîmes (southern France) after a long day at work when I’m craving an affordable luxury.  A wine that can span a meal from a main dish such as slow roasted lamb or duck with raspberry sauce, to desserts like chocolate cake.

Mas Carlot is on the heavier side of a medium to medium heavy bodied wine but not flabby or overly sweet at the end which makes it great by itself or with a dessert.  It has structure and softness at the same time so It doesn’t ‘need’ anything but plays well with food.

– Jason

From domaineselect.com:


Under the Provençal sun, Mas Carlot is a beautiful oasis of rustic charm. Its foundations date back to the 17th century, with extensive renovations made in the 19th century, yet the presence of ancient Roman ruins suggests that this land was also being farmed at least 2000 years ago. Paul-Antoine Blanc, owner of Paris’ famous Le Pied de Cochon restaurant in Les Halles, first fell in love with the property in 1986. Paul sold the restaurant and moved here to Bellegarde, tending to the renovations of the winery and cellars. His daughter, Nathalie, followed him two years later after finishing her studies in enology and was transfixed by her new surroundings. She eventually fell in love with Cyril Marès of Mas de Bressades, literally the boy next door, and today, she runs the 75-hectare domaine. Energetic and passionate, Nathalie is regarded as one of the most talented winemakers of the Costières de Nîmes.


  • Product: Mas Carlot Les Enfants Terribles
  • Formats available: 750 ml
  • Appellation: AOC Costières de Nîmes
  • Country: France
  • Raw materials: 60% Mourvèdre, 40% Syrah
  • SoilType: Rolled pebbles colored by the red clay of Costières
  • Exposition: South-east facing slopes
  • Average Yield: Mas Carlot limits yields to around 45hl/ha, which is one-third below what the appellation allows
  • Vinification: The Mourvèdre and Syrah are fermented separately.
  • Region: Costières de Nîmes
  • Average Of Vineyards: Vines are up to 60 years old
  • Elevation: Vines are planted to 70 meters above sea level.
  • Duration And Aging Method: The Mourvèdre and Syrah are aged for nine months, half in tank and half in barrel.
  • Alcohol Content: 14%
  • Production: 3,000 cases


Julius Treis | Winemaker Tasting | Friday, May 20th, 4-6p – FREE Bottle Signing & Samples


Wappen_Treis_WeinIt is not everyday you get to meet, hang out with, and sample wine with a worldclass winemaker so take advantage of a very special evening at the Beverage Warehouse!


Join us Friday, May 20th, from 4-6p for FREE bottle signing  & samples with Tobias, Julius Treis winemaker extraordinaire.


Julius Treis wines exude spring.  Especially Riesling wine.  Riesling gives you light floralness with a touch of sweetnessDornfelder (you gotta come in and try it!) is soft, rich, red wine with a not-overbearing structure, perfect for warm days and cool nights.



We are muchly looking forward to this tasting, we hope to see you enjoying wine and chatting with an acclaimed European winemaker!

Wine Tasting Menu:

  • Dornfelder Trocken ’14 (RED)

  • Riesling Trocken ’13

  • Riesling Feinherb ’14

  • Riesling Spatlese ‘Alte Reben’ Trocken ’12

  • Riesling Spatlese ‘Mullay Hofberg’ Feinherb ’12/’13

From julius-treis.de:

JuliusTreis-02~ The Vineyards ~

Our vineyards are about 90% in steep and Steilstlagen. We manage our vineyards in harmony with nature and are you still defenseless. Year after year, we are bursting to unpredictable weather to harvest ripe and healthy grapes. By selektionierte Hand picking in several reading passages we harvest the grapes in ideal ripeness.

The Mullay-Hofberg is our leading position in the every year our best wines grow. Innumerable small terraces and dry-stone walls; a steep slope with about 150m height difference; ungrafted, over 50 years old vines; the orientation to South south-east; the blue slate floor.

All together it makes the editing process Knochenjob which would be impossible without idealism and striving for highest qualities.

Müller-Thurgau, Pinot Blanc, Dornfelder and Pinot Noir are cultivated on slopes and complement our Riesling selection.


JuliusTreis-03~ The History ~

The winery Julius Treis is in Reil on the Moselle and looks back on a long tradition of wine. Since 1684 our family is connected to the viticulture. Each generation loved and
lived viticulture. Today Tobias Treis continues the tradition.

This 5-hectare vineyard has mainly devoted to Riesling. This is grown in the steep and Steilstlagen. The management here is carried out exclusively by hand. A small part of the vineyards in the slopes is additionally fitted with Pinot Blanc, Müller-Thurgau, Dornfelder and Pinot Noir.


JuliusTreis-04~ Tobias & Andrea ~

Tobias –

Since 2008 Tobias Treis gives the wine its own handwriting. The Studied Dipl. Ing. For oenology continues the high quality struts and the family tradition and supplemented it with new knowledge, passion, idealism and innovative ideas.

Andrea –

Andrea works as a biological-technical assistant in a winery in the wine laboratory. As former Mosel wine queen (2011-2012) Andrea represented the Mosel Riesling in the world. In her spare time she is Tobias, since 2011, laid aside organizes events and remains an enthusiastic ambassador for the Mosel wine.


JuliusTreis-05~ Tradition ~

The generations collected knowledge of terroir, peculiarities of vineyards and legendary stories are our little treasures. They are preserved and passed down from generation to generation. This wealth of experience and intuition can be found in our wines again.
So you can taste the origins and fine vintage differences.

Maintaining tradition does not keep ashes but keep embers glowing on.

JuliusTreis-06~ Generations ~

Irma and Theo Treis led together over 40 years the fortunes of the estate. Theo Treis is Tobias Treis advice. He leads the treasury of the estate, in the mature many liquid treasures from more than 6 decades. Irma Treis supervised and cared passionately our holiday guests, Rebstock sponsors and guests in Schöppchengarten.